Proteomic and N-glycomic comparison of synthetic and bovine whey proteins and their effect on human gut microbiomes
Yazarlar (9)
Matthew Bolino
Hatice Duman
Izzet Avci
H Mehmet Kayili
Juli Petereit
Chandler Zundel
Bekir Salih
Sercan Karav
Steven A Frese
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | bioRxiv | ||
| Dergi Tarandığı Indeksler | |||
| Makale Dili | İngilizce | Basım Tarihi | 01-2024 |
| Cilt / Sayı / Sayfa | 0 / 0 / 2024–0 | DOI | – |
| Makale Linki | https://pmc.ncbi.nlm.nih.gov/articles/PMC11429724/ | ||
| UAK Araştırma Alanları |
Fen Bilimleri ve Matematik
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| Özet |
| Advances in food production systems and customer acceptance have led to the commercial launch of dietary proteins produced via modern biotechnological approaches as alternatives to traditional agricultural sources. At the same time, a deeper understanding of how dietary components interact with the gut microbiome has highlighted the importance of understanding the nuances underpinning diet-microbiome interactions. Novel food proteins with distinct post-translational modifications resulting from their respective production systems have not been characterized, nor how they may differ from their traditionally produced counterparts. To address this, we have characterized the protein composition and N-glycome of a yeast-synthesized whey protein ingredient isolated from commercially available ice cream and compared this novel ingredient to whey protein powder isolate derived from bovine milk. We found … |
| Anahtar Kelimeler |
